| div class="googleright"> | | | | Cooking foods above 118 F not only destroys the |
| Did you know that a speciesâliving in the | | | | enzymes and other nutrients, but also creates |
| pristine wild and eating natural, uncooked | | | | chemical chaos which people will never be able to |
| foodâtypically lives to seven times its | | | | adapt to because of the unpredictability of the |
| maturation rate? By these standards, you should live to | | | | chemicals. |
| be 140! So what went wrong? Why are humans | | | | In 1916, Louis Maillard proved that cooking creates an |
| getting sick, often at half our potential lifespan? | | | | endless chain of toxic molecules now called |
| Research by Dr. Paul Kouchakoff (and later Dr. | | | | âMaillard molecules.â When proteins |
| Howard Loomis) has proven that when you eat | | | | are cooked, up to 50% will not be assimilated. When |
| cooked food, your white blood cells increase. This | | | | cooked at high temperatures, cancer âforming |
| means your body is trying to fight off an invasion. But if | | | | mutagens begin to form at 154 F. Cooking meat forms |
| you eat the food raw, this phenomenon | | | | heterocyclic amines. Cooking fats forms lipid peroxides. |
| doesnât occur. | | | | Cooking carbohydrates forms acrylamides. |